March 24, 2005
"Lemon Cupcakes That End Up More Cute Than They Are Tasty!"
1 1/2 sticks unsalted butter softened
1 1/2 cups sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups AP flour (w/ added 2Tbsp for higher elevations)
1 1/2 tsp baking powder
1/2 tsp. salt
1 Tbsp. grated lemon zest (I opted for handy lemon peel)
All right. So we're filled 3/4 of the way and ready to bake. Now bake them at 350f for 20 minutes.
They were less than great. The muffin part was not nearly lemony enough. The frosting was a drag. I would say don't try this unless you think adding 3/4 c. cream cheese in the batter will make a huge diff. Which it might...but I omitted because Montana was having a blizzard and I will not risk icy roads, you toady little cupcakes.